Monday, May 10, 2010

Pudina-Coconut Chutney

Chutneys are must-have accompaniments with most of the breakfast items. And there are specific variants of chutneys for specific items. Each slightly different from the other, with a couple of ingredient different form the other, makes a great number of variants. And trust me, the tastes would be so entirely different from one another!
This Pudina-coconut chutney tastes best with Idlis/Mangalore buns. Also goes well with normal urad dal dosas. This time it was specially made for Mangalore buns.
Pudina-Coconut Chutney

Preparation time : 5 min
Cooking time : 5 min
Serves : 4

Ingredients:
Coconut - 1 cup, grated
Mint leaves/Pudina - 1 cup, picked and washed
Green chilies - 5-6, depending on taste
Fried gram dal / hurigadale - 2 tsp
Coriander leaves - 1 Tbsp, chopped
Cooking oil - 1 tsp
Jaggery - a small pinch (optional)
Tamarind - a small marble sized ball
Salt - ½ Tsp or as per taste
For Tempering:
Cooking oil - 1 Tsp
Curry leaves - A few sprigs
Mustard seeds - 1 Tsp
Asafetida - a pinch, powdered

Method:
• Roast green chilies and mint leaves in a tsp of oil till the mint leaves change color
• Grind the above with all other ingredients, adding a little water if needed
• Transfer the ground chutney to a serving bowl
For tempering / tadka:
• Heat the oil in a pan, add mustard and allow to splutter
• Add curry leaves
• Garnish the chutney with tadka

Tips n Tricks:
• Do not make the chutney too smooth – a little coarse consistency will give a better taste

2 comments:

  1. One real yummy chutney here!!

    ReplyDelete
  2. Unique one, but very flavourful and recipe is really very nice too...thanks for sharing sum...

    ReplyDelete

Thank you for stopping by! And Thank you more for choosing to drop a line for me! Your comments are a source of inspiration to me :)